Raisin sourdough, problems and tips

There is no need to dance special dances with a tambourine around the raisin sourdough. When the leaven is ripe and strong, I do this to it. I mash a spoonful of sourdough in a small amount of water 50-70 ml, add flour as a very thick sour cream. I leave it on the table for several hours. When it grows twice, I put it in the refrigerator, where I store it for several days. About 10-12 hours before baking the next bread, I take out their refrigerator, add water and flour to a volume of 200-250 ml and leave it on the table or in another warm place. After doubling, the sourdough is ready to bake a new masterpiece. But this only applies to ripe sourdough, and it becomes so in about 3-4 weeks. And before that you will have to feed once a day. If you knead thickly, then a one-time feeding is enough.

Girls, I have a question - why does my bread turn out to be grayish? Raisin raises the dough with a bang, sourdough for about 2 months (I don't remember exactly), flour c. pp. (used different flour but the result is one-grayish color), boiled water

Good afternoon, dear bakers! Yesterday I put raisin sourdough, according to the Viki recipe, small bubbles were present in large quantities after three hours, and this morning, 12 hours later, a two-layer mass turned out in the jar, for some reason the flour settled and the liquid exfoliated from above. Is this the end of my leaven? I had to mix again and leave until evening. What to do with her now? throw away and put a new one? The flour was of the highest quality, the best we sell. Maybe it's time to start a new one?

What to do with her now? throw away and put a new one? The flour was of the highest quality, the best we sell. Maybe it's time to start a new one?

Anya, don't throw it away! Everything is fine with her, except that she is liquid. We all have different flour and the moisture content of the flour is different. Add flour and stir it. Spoon - two.
If the leaven has stratified and the water on top is alive! She even lives under water.

Vika, thanks! I did just that, last night I stirred it again, there such a stormy life began ... everything is in small bubbles and there are millions of them. Tonight will be 2 days.

... for some reason the flour settled and the liquid exfoliated from above ...

maybe she was cold? ...
it rained, and the windows were open day and night, and under my window I had bottles of wine. So by morning all the yeast in the bottles died and the liquid cleared up.
I had this this summer a month ago
They got out of the situation with repeated replanting of live yeast.
The bacterium is the same on it and the bread, and in the refrigerator there is a jar on duty just in case they suddenly die somewhere.
I don’t know what temperature is comfortable for them, but they don’t like the cold!

maybe she was cold? ...

No, it's not cold, it's in the kitchen ... it's warm there ... thanks

I ask for help! Yesterday evening I fed the leaven after 2 days for the first time: 200 gr. sourdough + 100 g flour + 100 g water. In the morning after 12 o'clock she increased by half of her height, there is a small blistering, that is, she is alive, but not very active. I went to work, she will probably ferment until evening. What should I do with her, we do not fall into the daily rhythms. If I ask my daughter to feed her again during the day, in the evening it will be already possible to bake bread right away ???

There is no need to dance special dances with a tambourine around the raisin sourdough. When the leaven is ripe and strong, I do this to it. I mash a spoonful of sourdough in a small amount of water 50-70 ml, add flour as a very thick sour cream. I leave it on the table for several hours.When it grows twice, I put it in the refrigerator, where I store it for several days. About 10-12 hours before baking the next bread, I take out their refrigerator, add water and flour to a volume of 200-250 ml and leave it on the table or in another warm place. After doubling, the sourdough is ready to bake a new masterpiece. But this only applies to ripe sourdough, and it becomes so in about 3-4 weeks. And before that you will have to feed once a day. If you knead thickly, then a one-time feeding is quite enough.

Here the girl explained step by step, I stick to her schedule.
And I also met recommendations, here is the part that is thrown away during feeding, you put it on an oilcloth, dry it, then grind it. And you will have a reserve for a rainy day if the worker for some reason disappears. You can quickly restore your bacteria population.

Here the girl explained step by step, I stick to her schedule.

Thanks for the help. Then I still have a question: she's not thick for me ... I did everything as described above, but her thickness is like pancakes, unfortunately I can't see many of Victoria's photos, so I don't know how it should be. She asked her daughter at 12:00 to feed again, in the evening I will try to bake some bread. If you make a thick leaven, then the proportions of leaven + water + flour need to be changed, and this is probably no longer correct.

I am not an expert and not a great expert on the life and death of these bacteria.
But I'll tell you exactly when I put the dough (I put it yesterday), then on a spoonful of plump sourdough I pour 200g of flour and 200 water it turns out to be a very liquid fraction, maybe a little thicker than milk.
And after 6-8 hours it all boils and gurgles (if you want to force it, I put it with a bowl of warm water, then the time is reduced by three).
There is also the technology of growing in the refrigerator. In this case, the fermentation process is slowed down for several days. But the smell turns out to be unique (baking)
Sourdough is an artificial process for growing lactic acid bacteria (fermentation)
It's very simple. When my cat's love fantasies begin, I stop feeding and create the coldest conditions for her existence. love quickly passes without the use of chemicals. (this is very poisonous)
Here, on the contrary, just create the minimum they need for life. So that it is not hungry and not cold.
It is considered that if everything has settled and the water from above means it has died, I know from wine and moonshine, there are the same bacteria (but still there are not most of the very strong - living ones (Viki has tested it, proved it)
How to determine the ready time? -easy ! A strong leaven is when the volume has doubled and multi-bubbles, respectively. Half an hour +/- does not matter. If you have 1 million bacteria or 2 million in your population, it doesn't matter. The main thing is they are and they are alive.
Give them food and keep them warm. and they will instantly begin to multiply. An ideal moment of being ready for baking, when the volume is twice as large and there are bubbles on the "cap". Over time, you will notice how many or few bubbles there are.
Vazkozkat sourdough is needed longer when you make a batch, then it is important.
I kneaded the first bread all stuck to the dough together with the pan, and barely tore it off and it fell and stuck to the cat's bowl of food ... Well, they baked it all the same and ate what they kneaded with the cat.
The whole process of baking is sheer improvisation. You do not care what it turns out, better or worse with experience.

I am not an expert and not a great expert on the life and death of these bacteria ...

Thank you for responding, somehow it became a little calmer after your words .. I asked my daughter, she fed 2 spoons in a separate container, I'll see what happens to both of them in the evening ... I hope to put bread on today.

Py sy: My cat, when the last time there was a desire for love joys, "blown away" ... had to be sterilized. It's a pity.

From hunger and cold in the head, love thoughts will not appear even in a person, even a microbe.
Anything you think is good for yourself and a microbe.
To keep it warm, not noisy, and satisfying.
They give them bacteria to eat without stint. Not less than the volume of hungry mouths. And the mouths after each feeding increases.
That would be enough for everyone, part of the leaven is thrown away before feeding in order to reduce the number of mouths.
But you can dry them for a rainy day. It will turn out like raisins, only a ready-made colony of those that are needed.
For this, they make special raserying cabinets, these are incubators for bacteria.
And sorry for your cat, you need to approach them as yourself. My, for example, out of inexperience decided to shit in the corridor. And he understands what he can't, but does.! (Hitting can’t help, he will get embittered)
Weaned him off.
Separation from the owner is very difficult for cats, it is death for them.
Isolate her for a while from home, she might understand.
Mine understood the first time.

my sourdough is somehow not tenacious, it bubbles up, and in 7 hours it grew by 0.5 cm.

the street for my cat is death, she has never been there, purebred ... after sterilization all headaches were gone.

my sourdough is somehow not tenacious, it bubbles up, and in 7 hours it grew by 0.5 cm.

How is it - not tenacious? Tenacious! Bubbling means there is yeast bacteria, but there is not enough food, that is, lactic acid bacteria. Make it thick and they will multiply faster. In the French sourdough (which is thick) by the end of cultivation, there are much more lactic acid than yeast. It is placed in the cold to "kill" some of these bacteria, otherwise they begin to suppress yeast. And she has 200 grams of flour for 100 grams of water. Don't be afraid to give her more flour. As soon as it becomes active, it will be possible to take 20 grams of its thick and feed 100 grams of water and flour each - the water-flour balance will recover. And if you want to bake on a thick one, you can also choose the proportions focusing on the bun.

How long have you been growing it? Cultivation (as it is called here until ripe) is just a week or two, feeding and throwing away the excess in order to develop a greater number of exactly those bacteria that are necessary for bread and the rest will die. you need to throw away some of the leaven every day. I’m thrown back in my time. In general, I, too, Khokhol and I was crushed by the Toad to throw out so much product. Therefore, I started another jar in parallel. But after a couple of feedings, she also began to be missed. I found a video on YouTube where a man was growing sourdough and didn't throw it back. So I found a "soul mate". I also didn’t start throwing anything away. but just took it and not let it on the wrong and baked bread. the bread came out quite normal. I baked it again, then again and again. In a word, I did not throw anything away, I just baked and that's it.
Since yours is bubbling, then there is life. Can it smell like baking? You can divide it and add 50 grams of flour and 50 water to one part. in a couple of hours a stormy life will appear there.
Or, if in doubt, you can simply buy a jar of ready-made sourdough from someone and not fool your head. (I have met offers on the network, they sell ready-made)
Sending within Ukraine up to 10 kg Through Deliveri only 10 UAH.
Or, take in a frying pan, pour warm water of 40 degrees and put your jar of starter culture, the lid should not close tightly, it should breathe.
Dough and bake.
Maybe just as they say "not ripe" there are not enough exactly those bacteria that are needed. In my opinion, my first one did not bubble too much, but I just took 600 g of flour, 300 water, 250 sourdough + 12 g salt.
I piled everything into one container, kneaded it, sprinkled it with water from the top, put it in a baking dish, having previously greased it with a paste in a one-to-one ratio of any vegetable + any fat (solid) + flour.
I put it for an hour, maybe more for proofing in the microwave next to a mug with steaming boiling water. In an hour or two, look
As the dough rose twice as much, maybe a little less. Bake everything.
Do not be afraid, try it.
Something will come out anyway, and in any case it is edible, but no, dry the crackers.
And my cat has never seen the streets either. but no one will cut her for this. People also live their whole lives alone, so why castrate them for that?
A couple of years ago, her predecessor was dying, dying hard with blood, her liver collapsed.
But no one touched her, she was dying at home in warmth and affection, surrounded by people who loved her, I think it was easier for her. Or use poison? I read what kind of thing it is, the animal is in terrible agony until it dies.
Always imagine yourself in her position before doing something. And never hit her. Have you ever seen a cat after bathing when the coat is stuck. ? there is a sparrow. ! They understand the looks and intonation in the voice. Just help her figure out what they want from her. I have long dreamed of learning English, but alas, it’s stupid as a tree. Well, so what can I need to beat with a broom so that I understand? or what kind?

rigging15
my sourdough is very young, 3 days old, I put it in the oven and started to stir better ... I'll see what will happen to it tomorrow ... Thank you
I have always been an opponent of cats and dogs in the apartment, but a year ago we got an adult kitty (2 years old) Scottish Straight (my daughter really wanted to), now she is my favorite, and she sleeps with me and a clever and beautiful woman and you don't need to beat her at all always understands the word "no".

How is it - not tenacious? Tenacious! Bubbling means there is yeast bacteria, but there is not enough food, that is, lactic acid bacteria. Make it thick and they will multiply faster. In the French sourdough (which is thick) by the end of cultivation, there are much more lactic acid than yeast. It is placed in the cold to "kill" some of these bacteria, otherwise they begin to suppress yeast. And she has 200 grams of flour for 100 grams of water. Don't be afraid to give her more flour. As soon as it becomes active, it will be possible to take 20 grams of its thick and feed 100 grams of water and flour each - the water-flour balance will recover. And if you want to bake on a thick one, you can also choose the proportions focusing on the bun.

Thank you, Vicki did just that, fed her again and made her thicker. I now have 2 jars: thicker and thinner

My leavens have died. ... do not live. The one that I fed last night and made it thicker at first began to actively grow and in an hour rose by 1 cm (the initial height in the jar was about 6 cm), then I put it in the oven at night, it is warmer there, by the morning it did not grow anymore .. . in the morning pulled out on the table and went to work. I fed the second leaven as described above: 2 tbsp. spoons of sourdough + 100 g of water + 100 g of flour, it bubbles and does not grow. I am experimenting today for the last time and I will throw it away. From the second leaven I took 200 gr. added new raisin water 100 gr + 100 gr. flour, if nothing changes in the evening, it means to scrap. After reading the topic again, I come to the conclusion that my water most likely does not fit, since I take well water (we carry it from the dacha). Probably there are too many of their own microorganisms. I will try it with boiled water.

"How was it written?" Each time, leave a few tablespoons for making a new leaven. "Okay, so I will. I take two tablespoons of leaven:

add 100 gr. water and beat with a fork "into the foam":

now I add 100 gr. flour and stir:

put a label:

We wait....."

Viki, and when you cook a new portion, add sugar again? And then nothing is said about him.
In general, such leavens cannot be called yeast-free (the topic is long, I don’t remember who called it that), they are yeast-based, only “wild”. But ALL yeast from bags is genetically modified. That is why it is so good and rising. Therefore, mixing homemade sourdough with purchased sourdough (someone did this here) means spoiling the natural product. Well, that's from my point of view ...
In general, my successes and failures with sourdoughs depended very much on the quality of the flour. If the flour is old, with mold, then nothing will rise. And the raisins, by the way, are also preservatives, I washed them three times. I do not know - probably, these preservatives have eaten into the "flesh and blood" of raisins But! The first time the leaven turned out.And when I had to feed, then I got a hitch. Yes, and I put it on a warm mattress and, apparently, the temperature was too high.

[Viki]

Viki,
I keep mine at 25 degrees. I feed it 1-1-1 times a day, from 5 grams, as it becomes a lot - I put it off and feed it again from 5 grams. It bubbles a little, smells sweet and sour, tastes slightly sour. Age - a week and a half, I have not tried the oven yet.
What do you think - so she will survive with me?

[SonyaIvanova]

SonyaIvanovawill survive. But! If fed twice a day, it will be less sour. I fed my 5 g with 25 g of flour and water - not enough for a day. And I didn't need extra acid, I baked wheat bread on it. In general, she is one of the tenacious.

[Viki]

Viki, oh, thanks for saying, I just want to bake a normal wheat bake, otherwise everything turns out sour as luck would have it. I was already worn out.

[Viki]

Viki, oh, do you leave 5 grams for each feeding?

When I didn't bake for a long time, I always left 5 g. And before baking, in a day, I began to add. It's time to feed, and I have 50 - 55 g, I will give her 100 g of water and flour, or even more. It depends on how much I need it in bread, and so that there are 5 of mine left for storage.
Now I use a different leaven, but the best memories of the "raisin".

[Viki]

Viki, and you measured her Ph? Should it be 4.5 too?

What sourdough do you use now?

Viki, did you measure her Ph?

I didn't measure it. I am ... tongue
Now I have a spoon of "eternal" rye in the fridge. And I'm experimenting with liquid fruit yeast. A fascinating thing.

[Viki]

Viki, and on the tongue - sour than kefir? I had it like kefir.
Is it possible to bake wheat on rye so that it is not sour?
And about liquid yeast - is there a Temka somewhere?

[SonyaIvanova]

SonyaIvanovarather HERE... There are so many interesting things .... I was pulled up to the ears.

It seems I need some advice:
day 1 I put in the leaven. In the first day it rose three times.
day 2 Fed. Bubbles appeared, but no longer rose.
day 3 the same as day 2, took 2 spoons fed
day 4 Took two spoons fed again only the bubbles and the smell changed (I don’t know how to describe it, but edible).
day 5 like day 4
day 6 Yesterday, the sourdough still does not rise, the water is on top, the smell has become kind of like a mash. Threw out half, fed. Today from work came on the surface bubbles and the smell of fermented wine or mash, the taste of sour.
I set aside 1 spoon separately, fed 50 grams of water + 50 grams of flour.
Maybe she's over-acidified? Can sourdough smell like mash?
Throw it out or should it be?

In the evening, the leaven rose to half its volume. And in the morning she is again on the mark. It smells good. She fed.
All day I looked in: during the day she rose, and by evening she was already down.
I came to the conclusion: I need to feed her 2 times a day, she must have over-acidified. (We are drowning for slaughter, in apartment 29-31^about FROM)
The quantity has become large, today I will try to bake bread.

Hello everyone.
How I was seized by the raisin sourdough ... I grew it once or twice, 10 days ago. And I still can't play enough with it. Although I love the "sourness" of eternal sourdough, the pastries on raisins, without sourness, also impressed me not like a child. He walks briskly and willingly. I feed it every 2-3 days. She divorced them two - white and black. Has fed the other day with raisin water. The result is stunning. I wonder why I ignored this kind of leaven before ...

Girls, read the whole topic and decided to start this leaven. I have hop sourdough, but its bitterness is not satisfied. So take me into your slender ranks. Right now I started the leaven, I'm waiting for the morning. Wish me good luck.

[Nina]

Nina, you will succeed. Good luck !!!
Yesterday I baked on chiriola raisins. When preparing them from the "eternal" one had to deal with sourness (adding soda to the dough). And with this leaven of beauty. The dough has no acidity. It tastes very harmonious.
Why are we glad to see you in our ranks.

Girls, it's been 20 hours and my sourdough has already bubbled and doubled. Someone tell me: already feed her or wait until tomorrow?

Girls, already fed and first baked bread. Delicious.

Girls, already fed and first baked bread. Delicious.

Ning, as an impression of the first bread - how he mixed, how he walked, what the appearance turned out to be.
I am happy for you and congratulations on your first loaf of bread.

Natasha, this was the first experience and not very successful. The bread turned out to be huge, it stuck to the x / k window. The main thing: I liked the taste, there is neither bitterness nor sourness. The crust is too thick, put too much leaven. In general, you need to earn some money, but the result is - an active leaven. Thanks for attention.

[Nina]

Nina, experience will come and a sense of how much and what is needed will also come.

Natasha, I will work. Thank you.

Natasha, I will work.

Hello, I am just starting to work with leaven. I put in raisins according to your recipe. Now on the third day I decided to put a dough on it. It has been standing for seven hours, there are bubbles, but not rising. What do you think the bread will turn out or is it all in vain ??? I will be very grateful for the answer!

[Olga]

Olga, sorry, I missed your question
If the dough is liquid, and sometimes I put in equal amounts of water and flour, it does not rise much, and when I already start the dough on it, it rises well. The thicker it is, the better it grows (but longer). Translated her into a thick one to feed less often. Almost 4, but 3.5 times, it definitely rose. Liquid - stands to itself, blows bubbles.

I started a new one.
Raisins have recently become oily. I had two dried persimmons, I didn't eat them, so I put them on them.
Yesterday I started it. It seemed thick. Anyway.
In the morning there are no signs of life, everything was quiet during the day. I put the dish closer to throw it away, so as not to forget it in the evening.
Now I thought to throw it away and put it on dates.
I took a jar, but it's full. That is, the leaven rose three times.
So it works!
Delivered the second stage. Whole grain flour

Girls are good evening. Anyone else reading this thread? I put in a raisin leaven yesterday. In the morning I checked the bubbles went, everything is fine. Now I have come home from work, it has stratified, water is above, everything else is below. There are bubbles below. Stirred. It has become thinner. But the smell of mash appeared. This is normal? Or start a new one ???

[Yulia]

Yulia, I would halve and add flour and water. Feed her. The sourdough smell is very pleasant.
And with a mash, it's yeast, albeit wild

Thanks for the answer. Yesterday I didn't half, so I fed it, but in the morning I already halved it and fed it again, and on this I'll try to bake pancakes

I tried to put the sourdough ... apparently the raisins were processed - for 4 days there was no rise ((there was no other raisins - I poured dried figs ...
we wait



in the morning without any special changes (halved, poured new flour-water. whipped. bubbles and there is a smell .... worth

apparently the raisins were processed - no rise in the 4th day

I stopped using raisins for this leaven.
Made on dates. Liked. The technology is the same.
Good luck

Something I can't get a stone flower ... it's already the 6th day